At Maes Honey we work continuously to improve our products.

This time we are going to carry out a research project, in order to find out how to extend the period of absence of crystallization of our honey. That is, we want to know how to avoid the crystallization of the product for a longer period of time.

To help us in this task, the Junta de Castilla y León, through the Institute for Business Competitiveness of Castilla y León (ICE), has granted us a grant to carry out this R&D project.

Below we show you the review of the award of the project, but first, we are going to explain what the crystallization of honey is.

What is the crystallization of honey

The crystallization of honey is a process that occurs naturally, and does not imply that the honey has been spoiled. However, many people think that since it is crystallized, the honey is bad and should be thrown away.

Given this, more and more companies and organizations, like Maes Honey, are looking for a way to avoid this problem, to avoid wasting it.

Generally, honey usually crystallizes when it is at an average temperature of between 12 and 16 degrees. This process entails a change in the color and texture of the honey; but not in its taste or its properties.

Furthermore, this crystallization is not always uniform, that is, the crystals can form small threads or grams inside a bottle; while the rest of the product remains liquid.

Crystallization can occur due to different factors, such as fructose levels, water, temperature or humidity present in the environment.

However, the main source of crystallization is glucose. That is, this natural process occurs due to the presence of glucose in honey, which slowly crystallizes, thus solidifying the product.

R&D project features

MAES HONEY INT., S.L.U. develops during the years 2021-2023 a new R&D project whose main objective is focused on the design and development of new control strategies for the production of liquid honey to increase the conservation time without crystallization samples.

On August 23, 2021, the President of the Institute for Business Competitiveness of Castilla y León issues the resolution by which the project “Design and development of new control strategies for the production of liquid honey to increase the conservation time without crystallization samples »has been financed by the European Regional Development Fund (ERDF) of the European Union, thematic objective 1, and the Junta de Castilla y León, through the Institute for Business Competitiveness of Castilla y León (ICE).

The objective of the project is none other than to promote technological development, innovation and quality research.

Resolution date: 08/23/2021

proyecto-I+D-maes

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